CHICKEN AND BROTH RECIPES RECIPES

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CHICKEN BROTH RECIPE | ALLRECIPES



Chicken Broth Recipe | Allrecipes image

Great soup makes great broth. Makes a lot, but sooo much better than the canned store bought or bouillon cube made broth.

Provided by JW

Categories     Soups, Stews and Chili Recipes    Broth and Stock Recipes    Chicken Stock Recipes

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Cook Time 2 hours 0 minutes

Yield 24 servings

Number Of Ingredients 13

14 quarts water
2 (5 pound) whole chickens, skinned and trimmed of fat
4 pounds carrots, cut into chunks
3 pounds celery, cut into chunks
3 large sweet onions, cut into chunks
6 leeks, trimmed and chopped
14 tablespoons sea salt
3 tablespoons chopped garlic
3 tablespoons garlic powder
2 tablespoons crushed dried rosemary
2 tablespoons dried parsley
1 tablespoon dried thyme
1 bunch fresh parsley, chopped

Steps:

  • Combine water, chicken, carrots, celery, onions, leeks, sea salt, garlic, garlic powder, rosemary, dried parsley, and dried thyme in a large stock pot; partially cover pot with a lid. Bring mixture to a boil, reduce heat, and simmer until chicken is fully cooked and falling off the bone, about 2 hours.
  • Remove chicken from pot. Stir in fresh parsley until wilted, 2 to 3 minutes. Remove broth from heat and allow to cool slightly. Strain broth into freezable 2 to 4 cup containers. Use immediately or freeze.

Nutrition Facts : Calories 302 calories, CarbohydrateContent 15.4 g, CholesterolContent 83.1 mg, FatContent 13.8 g, FiberContent 4 g, ProteinContent 28.3 g, SaturatedFatContent 3.8 g, SodiumContent 3273.3 mg, SugarContent 6.4 g

CHICKEN BROTH RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK



Chicken Broth Recipe | Food Network Kitchen | Food Network image

Provided by Food Network Kitchen

Total Time 3 hours 5 minutes

Prep Time 20 minutes

Cook Time 2 hours 15 minutes

Yield about 3 quarts

Number Of Ingredients 11

1 (4-pound) chicken, whole
1 medium onion, peeled and quartered
2 medium carrots, quartered,
2 stalks celery, quartered
1 leek, dark tops only
1 medium parsnip, peeled and quartered, optional
3 generous sprigs fresh thyme or 1 teaspoon dried
3 generous sprigs flat-leaf parsley
5 whole black peppercorns
1 bay leaf
About 4 quarts water

Steps:

  • Combine the chicken, vegetables, herbs, and peppercorns in a large stockpot. Pour in enough water to just cover the chicken completely. Heat the water to just under a boil over medium-high heat. Reduce the heat to a very low simmer, so that 1 or 2 bubbles break the surface of the broth about once a minute. Skim any fat and scum from the surface with a ladle, large spoon, or skimmer. (To prevent losing a lot of stock when skimming, put the skimmed liquid into a degreasing cup, and return any useable broth back to the pot.) Cook for about 1 hour or until the chicken is cooked through but not dry.
  • Remove the chicken from the pot, but continue to simmer the broth. Cool the chicken for about 10 minutes. Cut the chicken meat from the bone, and reserve for a chicken salad, soup, or other recipe. Return the bones to the pot and cook for 1 hour.
  • Strain into a non-reactive container, like another pot, a large bowl, or plastic quart or pint containers. Fill the sink with a mixture of ice and cold water so it comes about halfway up the sides of the container. Nestle the broth in the ice bath. (Stirring the broth speeds up the cooling process.) Cover and refrigerate or freeze the broth for future use. Broth can be stored in the refrigerator for up to 5 days. If the broth is unused after 5 days bring it to a boil before using.

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